In a bowl mix together the nuts, condensed milk, almond extract and coconut. Using your fingers, press the mixture into balls about 3/4-inch round. Place onto sheet trays and let rest at room temperature for 4 hours or in the refrigerator for 1 hour.
After the balls have set up, melt
the chocolate and shortening until smooth. Dip into the chocolate to coat evenly and lightly. Place onto a parchment or foil lined sheet pan